i was in charge of dessert for a thanksgiving dinner and this one is easy and always impressive.

it’s one of those things where it seems more fancy if you don’t know what it’s made of. you can do tasty cheesecakes with cashews and things but this tastes really good and if you’re looking for a quick recipe, this is the one to use. so here you go, keep it to yourselves.

CRUST

22 graham crackers

1/4 c. almonds or pecans

1/4 c. margarine, melted

1 tsp vanilla

pulse the graham crackers and nuts in a food processor until fine with a few pieces. mix all ingredients together and press firmly into the bottom of a springform pan. bake at 350 for 10 minutes. cool slightly.

FILLING

2 1/2 packages of tofutti better-than-creamcheese, softened

zest of 1 lemon

1 tsp vanilla

1/4 c. sugar

1 tsp baking powder

1 egg replacer egg (if you don’t have this, it’s fine, increase the baking powder by 1/2 tsp)

beat all ingredients together until smooth and fluffy. spread evenly over the crust and continue baking at 350 for 30 minutes, until edges brown very slightly and a puffy skin forms on top. cool completely and decorate with thinly sliced kiwis and strawberries, or whatever fruit you like.